Saffron Indian Bistro

Garlic, chili, and cilantro spiced winglets served with spicy masala barbecue sauce.

Savory flaky pastry stuffed with seasoned potatoes and peas. Served with chutneys. Vegan.

Ground lamb seasoned with spices, onions, and bell peppers, cooked on embers in our tandoori oven. Served with red onion slaw.

Indian Chinese style cauliflower in a tomato chili sauce with chives and sesame and onion seeds. Spicy, Vegan.

Market greens dressed in tangy herb yogurt with boondi, pickled cucumber, and sprouts.

Marinated, boneless rocky's jr. Free-range chicken breast cooked on embers and served with house chutney and side salad.

Gulf shrimp prepared with onions, fresh chilies, and our coriander masala blend with coconut milk.

Half chicken (bone in) marinated in yogurt, our spice blend, and cooked on embers in tandoor. Served with red onion slaw and cilantro chutney.

Roasted chicken simmered in makhani sauce spiced tomato sauce fenugreek, and ginger.

Chicken cooked in traditional Punjabi style with whole spices and tomatoes, fenugreek, ginger, and garlic.

Rockey jr free-range roasted chicken breast simmered in a mild sauce with fenugreek.

Traditional Indian dish made with coconut, mint leaves, and spices.

Lamb leg slow-braised with over twenty one different Indian spices and yoghurt.

Lamb leg cooked with potatoes in a ruchly spiced gravy with a hint of vinegar. (Spicy)

Paneer sauteed and simmered with spiced spinach gravy, roasted garlic, and cilantro.

Roasted eggplant subzi cooked in onion, tomato, and garlic with aromatic Indian spices. (Vegan).

Cauliflower and potatoes tossed in a mild spice blend, cilantro and ginger.

Long grain basmati rice, cooked with mildly spiced vegetables, caramelized onions and nuts, topped with fresh mint.

Paneer simmered in makhani sauce (spiced tomato sauce), fenugreek, ginger, and cashews. Contains nuts.

Okra tossed with onions, sun-dried tomatoes, spices, and mango powder. Vegan.

Black lentils simmered for over 24 hours with tomatoes and spices, finished with homemade butter.

Spinach and cottage cheese koftas simmered in a rich tomato and onion gravy with cashews. Contains nuts.

Butternut squash cooked in a coconut based curry sauce.

Delicious garbanzo beans cooked with green chilies, onions, tomatoes, and a touch of garam masala. Vegan.

Seasonal vegetables cooked with coconut, mint leaves, and spices.

Leavened bread stuffed with onions and spices.

Whole wheat flatbread baked in the tandoor. (Vegan).

Leavened bread baked with garlic and cilantro on top.

Layered whole wheat bread with butter.

Flat leavened bread baked on the wall lining of our clay oven.

Cilantro and tamarind.

Cucumber raita.

Papad.

Delicately cooked long-grain basmati steamed rice.

Onions, lemon, and chili.

Pickle.

Plain yogurt.

Creamy rice dessert delicately flavored with cardamom and garnished with pistachio.

Soft poached homemade cheese dumplings in a reduced milk sauce, garnished with nuts.

Cheese dumplings simmered win a sugar syrup sauce and garnished with pistachios. Served hot.

Indian Chinese style cauliflower in a tomato chili sauce, chives, and sesame seeds.

Red onion pakoras topped with whipped homemade yogurt and chutneys.

Savory flaky pastry stuffed with cumin seasoned potatoes and peas. Served with chutneys.

Garlic, chili, and cilantro flavor spiced winglets with spicy masala barbeque sauce.

Sharp white cheddar cheese, seasoning salts, onion, and cilantro topped.

Leavened bread.

Whole wheat flatbread.

Leavened bread baked with garlic and cilantro on top.

Leavened bread stuffed with onions and spices.

Paneer marinated in tandoori spices, stuffed with chutney, cooked on embers, and served with cucumber slaw and cherry tomatoes.

Bay shrimp marinated with tandoori spices and grilled.

Ground lamb seasoned with spices, onions, and bell peppers, cooked on embers in our tandoori oven.

Chicken thigh marinated with tandoori spices and tellicharry pepper, roasted in the oven. Served with mint chutney.

Half chicken (bone-in) marinated in yogurt, our spice blend, and cooked on embers in tandoor. Served with cilantro chutney.

Marinated chicken breast cooked on embers. Served with mint sauce.

Better than our classic butter chicken. Old Delhi style butter chicken that's a bit spicy, sweet, and smoky. Served with roomali roti (handkerchief bread).

Gulf shrimp prepared with onions, fresh chilies, and our coriander masala blend with coconut milk.

Roasted chicken simmered in makhani sauce (spiced tomato sauce), fenugreek, and ginger.

Chicken cooked in traditional punjabi style with whole spices and tomatoes, fenugreek, ginger, and garlic.

Traditional Indian dish made with coconut, mint leaves, and spices.

National dish of UK; Rocky Jr. free range roasted chicken breast simmered in a mild sauce with fenugreek.

Fragrant basmati rice slow cooked with chicken and house spice blend cooked “Dum Pukht”. Served with raita, chutney, and pappad.

Lamb leg cooked with potatoes in a richly spiced gravy with a hint of vinegar.

Lamb leg slow-braised with over 21 different Indian spices.

Paneer sautéed and simmered with spiced spinach gravy, roasted garlic, and cilantro.

Black lentils simmered for over 24 hours with tomatoes and spices, finished with homemade butter.

Paneer simmered in makhani sauce (spiced tomato sauce), fenugreek, ginger, and cashews.

Seasonal vegetables cooked with coconut, mint leaves, and spices.

Cottage cheese koftas simmered in a rich tomato and onion gravy with cashews.

Long grain basmati rice, cooked with mildly spiced vegetables, caramelized onions, and nuts. Topped with fresh mint.

Roasted eggplant subzi cooked in onion, tomato, and garlic with aromatic Indian spices.

Butternut squash cooked in a coconut based curry sauce.

Cauliflower and potatoes tossed in a mild spice blend, cilantro, and ginger.

Okra tossed with onions, sundried tomatoes, spices, and mango powder.

Delicious garbanzo beans cooked with green chilies, onions, tomatoes, and a touch of garam masala.

Special home style cooked lentils of the day.

Cilantro and tamarind.

Creamy rice dessert delicately flavored with cardamom and garnished with pistachio.

Cheese dumplings simmered in a sugar syrup sauce and garnished with pistachios. Served hot.

So poached homemade cheese dumplings in a reduced milk sauce. Garnished with nuts.

750ml.

Indian Chinese style cauliflower in a tomato chili sauce, chives, and sesame seeds.

Red onion pakoras topped with whipped homemade yogurt and chutneys.

Savory flaky pastry stuffed with cumin seasoned potatoes and peas. Served with chutneys.

Garlic, chili, and cilantro flavor spiced winglets with spicy masala barbeque sauce.

Sharp white cheddar cheese, seasoning salts, onion, and cilantro topped.

Leavened bread.

Whole wheat flatbread.

Leavened bread baked with garlic and cilantro on top.

Leavened bread stuffed with onions and spices.

Paneer marinated in tandoori spices, stuffed with chutney, cooked on embers, and served with cucumber slaw and cherry tomatoes.

Bay shrimp marinated with tandoori spices and grilled.

Ground lamb seasoned with spices, onions, and bell peppers, cooked on embers in our tandoori oven.

Chicken thigh marinated with tandoori spices and tellicharry pepper, roasted in the oven. Served with mint chutney.

Half chicken (bone-in) marinated in yogurt, our spice blend, and cooked on embers in tandoor. Served with cilantro chutney.

Marinated chicken breast cooked on embers. Served with mint sauce.

Better than our classic butter chicken. Old Delhi style butter chicken that's a bit spicy, sweet, and smoky. Served with roomali roti (handkerchief bread).

Gulf shrimp prepared with onions, fresh chilies, and our coriander masala blend with coconut milk.

Roasted chicken simmered in makhani sauce (spiced tomato sauce), fenugreek, and ginger.

Chicken cooked in traditional punjabi style with whole spices and tomatoes, fenugreek, ginger, and garlic.

Traditional Indian dish made with coconut, mint leaves, and spices.

National dish of UK; Rocky Jr. free range roasted chicken breast simmered in a mild sauce with fenugreek.

Fragrant basmati rice slow cooked with chicken and house spice blend cooked “Dum Pukht”. Served with raita, chutney, and pappad.

Lamb leg cooked with potatoes in a richly spiced gravy with a hint of vinegar.

Lamb leg slow-braised with over 21 different Indian spices.

Paneer sautéed and simmered with spiced spinach gravy, roasted garlic, and cilantro.

Black lentils simmered for over 24 hours with tomatoes and spices, finished with homemade butter.

Paneer simmered in makhani sauce (spiced tomato sauce), fenugreek, ginger, and cashews.

Seasonal vegetables cooked with coconut, mint leaves, and spices.

Cottage cheese koftas simmered in a rich tomato and onion gravy with cashews.

Long grain basmati rice, cooked with mildly spiced vegetables, caramelized onions, and nuts. Topped with fresh mint.

Roasted eggplant subzi cooked in onion, tomato, and garlic with aromatic Indian spices.

Butternut squash cooked in a coconut based curry sauce.

Cauliflower and potatoes tossed in a mild spice blend, cilantro, and ginger.

Okra tossed with onions, sundried tomatoes, spices, and mango powder.

Delicious garbanzo beans cooked with green chilies, onions, tomatoes, and a touch of garam masala.

Special home style cooked lentils of the day.

Cilantro and tamarind.

Creamy rice dessert delicately flavored with cardamom and garnished with pistachio.

Cheese dumplings simmered in a sugar syrup sauce and garnished with pistachios. Served hot.

So poached homemade cheese dumplings in a reduced milk sauce. Garnished with nuts.

750ml.

Saffron’s roasted chicken simmered in makhani (spiced tomato) sauce, fenugreek and ginger

Paneer sautéed and simmered with spiced spinach gravy, roasted garlic and cilantro

A astreet food classic of Bombay, toasted soft pan bread, served with savory mixed vegetables and potato masala hash

Belgian waffle with Indian-spiced fried chicken. A special hack of the American classic.

Nukaad wala three-egg omelet with onions, tomatoes, bell peppers, green chiles, and cilantro. Served with toast and masala.

Three-egg scramble with onions, Thai chili, cilantro, and scallions. Served with toast and masala tots.

Vegetarian. Puffed whole wheat pooris with spicy potato and sweet halwa. An Indian breakfast classic.

Vegetarian. Puffed whole wheat pooris with spicy potato and sweet halwa. An Indian breakfast classic.

Puffed fried bread served with channa masala.

Hard-boiled eggs in chef’s special madras sauce, infused with coconut and curry leaves. Served with whole wheat paratha.

Two pcs. freshly baked spiced potato stuffed bread, topped with whipped butter and served with raita.

Two pcs. freshly baked spiced potato stuffed bread, topped with whipped butter and served with raita.

Too much yaar (two pieces) Spiced cauliflower stuffed wheat bread, baked to order. Topped with whipped butter and served with raita.

Vegetarian, gluten-free.

Soft pao bread smothered with butter. A morning classic when paired with hot masala chai.

Vegetarian, gluten-free. Tater tots sprinkled with Indian masala.

Gluten-free. Dahi Bhalla Lentil beignets dipped in whipped house-made yogurt and topped with chef’s blend of special spices and chutneys.

Vegetarian, gluten-free. Sweet and spicy masala tots coated with mouth-watering tangy sauce and spices.

Vegetarian. Spiced Indian ramen noodles a childhood favorite.

Vegetarian. Bliss bowl savory south Indian lentil beignets served in our seasonal vegetable sambhar.

Lamb leg slow braised with 21 different spices and yogurt, served with basmati rice

Paneer simmered in makhani sauce (spiced tomato sauce) fenugreek, ginger and cashews.

Homestyle lentils cooked with onions and tomatoes

Chicken thigh marinated with tandoori spices and tellicherry pepper, oven-roasted, served with channa masala

Saffron’s roasted chicken simmered in makhani (spiced tomato) sauce, fenugreek and ginger

Paneer sautéed and simmered with spiced spinach gravy, roasted garlic and cilantro

Served with soft pao bread.

Topped with strawberry chocolate drizzle and whipped cream.

Indian cheese quesadilla.

Railway station.